It's well known among health conscious consumers and holistic health practitioners that broccoli and other related cruciferous vegetables such as cauliflower, cabbage, garden cress, bok choy, and brussels sprouts offer antioxidant protection against developing cancer.
Micro-nutrients that protect against cancer, known as isothiocyanates, are high in broccoli. The most powerful isothiocyanate tumor stifling ingredient recently isolated from broccoli is known as sulforaphane. But the amount of broccoli needed to protect against cancer is beyond the comfort zone of most modern folks.
And the fact that so few are raw vegans puts broccoli into various types of cookware. Cooking destroys many enzymes in veggies that are needed to metabolize whatever macro and micro nutrients are available with raw vegetables.
However a powerful solution exists with broccoli sprouts. The sprouts are more nutrient dense and contain up to 50 times or more of the amount of sulforaphane than normal broccoli.